- 2 tbsp olive oil
- 1 lb tomatoes, peeled and chopped
- 1 tsp sugar
- Freshly ground black pepper
- 4 eggs, beaten
This Greek recipe dish is served throughout Greece in the summer months when ripe tomatoes are plentiful.
It is also delicious served cold.
Heat the olive oil in a skillet over medium heat and add the tomatoes, sugar, salt and pepper.
Cook the mixture for about 30 minutes, stirring occasionally, until all the liquid has evaporated and the mixture has reduced to a thick consistency.
Add the eggs and stir constantly until set.
Serve immediately in the pan or transfer to a dish.
Servings – 2